Short Rib + Sweet Potato Chili
Warm up to this Short Rib + Sweet Potato Chili recipe!
What? How did this happen? All of a sudden the temps are in the 60s! So, to help us ease into fall, we’re excited to share a Short Rib and Sweet Potato Chili recipe from the awesome Marcia Selden Catering. Time to break out that slow cooker . . .
1 T Canola Oil
1 lb. Boneless Short Ribs
2 t ground Cumin
1 T plus 1 t, Chili Powder
2 t dried Oregano
1 large Onion, diced
1 Jalapeño, chopped
1 t Garlic Powder
2 T Tomato Paste
1 15 oz. can diced Tomatoes
4 C low-sodium Chicken Broth
1 12oz. bottle Beer (we like Lager)
3 large Sweet Potatoes, diced
Shredded Cheddar, for garnish
Cilantro and Pickled Jalapeños are great toppings!
In a large pot over medium high heat, heat oil. Rub short ribs with cumin, 1 tablespoon chili powder, and oregano and season with salt. Add to pot and sear 5 minutes per side. Transfer to a plate.
Add onion, jalapeño, garlic powder, and remaining teaspoon chili powder and cook until tender, about 5 minutes. Add tomato paste and stir to incorporate. Add diced tomatoes, chicken broth, beer and sweet potatoes and bring to a boil. Reduce heat and simmer.
Slice short ribs into small pieces and add to the pot. Let cook until beef is cooked through and chili has thickened, about 1 ½ hours. Serve with cheddar, cilantro and pickled jalapeños.